Food Network: Crab Stuffed Flounder Fillets

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Crab Stuffed Flounder Fillets
Recipe courtesy Gourmet Magazine

Ingredients
4 flounder fillets
1 teaspoon salt
1/2 teaspoon white pepper
2 cups crab stuffing
1/2 cup white wine
1/4 cup water

Crab stuffing
1 cup crab meat, cleaned
2 tablespoons minced red pepper
2 tablespoons minced green onions

2 tablespoons celery
1/4 cup butter or margarine
1 1/2 cups soft white bread cubes
1 tablespoon lemon juice

Chardonnay cream sauce:
1 1/4 cups Chardonnay or other dry white wine
1/3 cup chopped shallots
3/4 cup whipping cream

Directions
Lay fillets flat, more attractive side down, and
sprinkle with salt and pepper. Place about 1/3 cup stuffing on each fillet and
roll up from widest end; secure with toothpicks. Arrange in a buttered shallow

casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated
375 degree oven. Lift rolls to a heated deep platter with a slotted spoon, cover,
and keep warm. Strain cooking liquid and reserve. Stir-fry red pepper, scallions
and celery in butter in a skillet over moderate heat 2 to 3 minutes. Add bread
cubes and stir-fry until lightly browned. Off heat, add lemon juice and toss
lightly to mix. Boil wine, shallots and juices from fish in heavy medium saucepan
until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until
liquid is reduced to sauce consistency, about 10 minutes. Season to taste with
salt and pepper.